Bacteriophages of Lactobacillus species
María E. Dieterle and Mariana Piuri
from: Lactobacillus Genomics and Metabolic Engineering (Edited by: Sandra M. Ruzal). Caister Academic Press, U.K. (2019) Pages: 131-148.
Bacteriophages infecting lactic acid bacteria (LAB) are the main cause of fermentation failures leading to economic losses. Phages that infect Lactococcus and Streptococcus strains have been widely characterized in the literature mainly because of their relevance in industry. Despite the above, strains of Lactobacillus are particularly of interest because besides their contribution to the organoleptic properties of fermented products, several strains have purported probiotic properties and are part of commercial formulations. The use of these strains is the result of years of research that validated the claimed benefits in food products. Phage attack on these specifically chosen strains is particularly deleterious, as they cannot be easily replaced. Advances in phage genomics, virus-bacteria interactions, and new tools designed to avoid infection are described in this chapter read more ...